Triple J Steaks & Seafood
Last inspected: Apr 21, 2026
64
Score
Going back to 2022, Triple J Steaks & Seafood has 10 inspections in the public record. Inspectors last stopped by on Apr 21, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “dishmachine chlorine sanitizer not”, which has been cited two times.
Restaurants in Panama City Beach average 84, so Triple J Steaks & Seafood trails the local norm. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright reach in: artichoke dip 52F, peppercorn sauce 53F, cooked mixed vegetables 54F, cooked pasta 54F, tuna dip 54F, sausage sauce 54F, crab crust 54F, per employee all items in cooler over night. See stop sale. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over blue cheese in grill reach in cooler. Manager moved pork below cheese during inspection. **Corrected On-Site**
08A-05-6
Basic - Standing water in bottom of grill reach-in-cooler.
29-49-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Front doors to dining room.
35B-01-4
Basic - Missing drain plug at dumpster.
33-11-4
64
Dec 29, 2025
Routine - Food
No violations found.
100
Oct 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near kitchen hand wash sink.
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Testes at 0ppm chlorine. Machine primed at time of inspection. Tested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed ribeyes in walk-in cooler with today's date, no time written on bags. Observed iced mashed sweet potato in the cooling stage of a cook-chill process, sweet potato temperature at 89F. Manager opened all cook-chill bags and placed in walk-in for further cooling and opened vacuum sealed bags during inspection. Provided link for HACCP plan templates and discussed 48 hour option with person in charge. **Warning**
03G-50-1
Basic - Dirty water observed r bottom of grill reach in cooler.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Ice buildup in fry station reach-in freezer around cooling fans.
14-69-4
Basic - Grease build up on hood ventilation system.
36-34-5
55
Apr 2, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at bar tested at over 500ppm. Bartender diluted solution at time of inspection. Tested at 200ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
Basic - Equipment in poor repair. Shelf finish flaking off shelves in walk-in cooler.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on bar 1 door reach in cooler and on grill station 1 door reach in cooler. Fry station back splash area has build up of breading.
23-03-4
Basic - Single-service articles stored in toilet room. Paper towels stored in employee bathroom. Manager removed paper towels from bathroom at time of inspection. **Corrected On-Site**
25-18-4
74
Dec 2, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
50
Feb 5, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Employee fixed machine during inspection, tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in upright fry side cooler. Employee moved chicken to bottom during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 87F, cooling for 1 hour per employee, down to 85F after 30 minutes, improper cooling rate. Manager put Mac and cheese in freezer for rapid chilling, down to 68F in 30 additional minutes. **Corrected On-Site**
03D-15-4
Basic - Water leaking from pipe and/or faucet/handle. Water line leaking under prep area sink.
29-11-4
Basic - Screening is not 16-mesh to the inch. Screening on vent behind ice machine.
35B-13-4
Basic - Hole in or other damage to wall in dry storage area.
36-24-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above back prep area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On fry station. **Repeat Violation**
14-09-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of 2 door upright cook line area cooler.
14-36-5
50
Nov 1, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes, then move to prep area and handle scale and begin putting on gloves to work with food. Observed employee tie shoe and begin putting on gloves to work with food. Discussed with employees. Employees washed hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Hot holding: yellow rice 88F, approximately 1 hour per employee. Employee reheated to 165F at time of inspection. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Employee cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area. Employee placed roll of paper towels on top of dispenser. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed days written on salad dressing in walkin, no dates. Manager put dates on all items at time of inspection. **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. In grill station.
14-09-4
Basic - Cove molding missing or in disrepair around the dish pit area.
36-03-4
Basic - Bowl or other container with no handle used to dispense food. Bartender using shaker cup as scoop.
14-01-5
47
Jun 22, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
74
Jan 3, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Jul 27, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Triple J Steaks & Seafood last inspected?
The most recent health inspection at Triple J Steaks & Seafood on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Triple J Steaks & Seafood?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Triple J Steaks & Seafood.
How does Triple J Steaks & Seafood compare to other restaurants in Panama City Beach?
Triple J Steaks & Seafood most recently scored 64 out of 100, which is lower than the Panama City Beach average of 84.
Has Triple J Steaks & Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Triple J Steaks & Seafood have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Triple J Steaks & Seafood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Triple J Steaks & Seafood inspected?
Based on the inspection history on file, Triple J Steaks & Seafood is inspected around three times per year on average.
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